Saturday, December 10

{Pumpkin Oat Breakfast Squares}

It's December! Can you believe how quickly it has come? I love this season.  It's full of everything cozy.  Recently I've had the urge to bake with pumpkin...courtesy of a wonderful Thanksgiving. The treat I'm sharing with you was a complete experiment and turned out quite tasty.  It just might satisfy your pumpkin lovin' too!

{Pumpkin Oat Breakfast Bars}

1 cup Pureed Pumpkin
2 Small Zucchinis (whirled in a food processor)
1/4 cup Agave + 1/4 cup Pure Maple Syrup
1/4 cup Unsweetened Applesauce
1 tsp. Vanilla Extract
1 tbsp Grapeseed Oil

1 cup GF Oats (Trader Joes)
1 cup Almond Meal/Flour (Trader Joes)
1 1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Sea Salt

Process all the wet ingredients in a food processor or with a hand blender and place in large bowl.  In a separate bowl whisk the dry ingredients together.  Slowly add the dry to the wet until well blended.  Pour into a muffin tin or baking pan; it's a versatile batter.  Bake at 350 degrees for 35-40 minutes, depending on your oven and the baking pans you choose. Stay close and keep an eye on it.  Once it's a golden brown pull it out and let it cool.  Eat with a smear of butter or raw honey or even just as is! It reheats well, so feel free to store leftovers (if you have any...) in the refrigerator.  Tasty, tasty!


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